Stovetop Smoky Corn and Black Bean Chowder

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Creamy, smoky chowder featuring sweet corn, protein-packed black beans, and a hint of smoked paprika. This american-inspired soups ready in about 40 minutes pairs olive oil, medium, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1, diced red bell pepper
• 3 cups (fresh or frozen) corn kernels
• 1 can (15 oz), drained and rinsed black beans
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened.
2. Step 2: Add 2 minced garlic cloves and 1 diced red bell pepper, cooking for 2 more minutes until fragrant.
3. Step 3: Stir in 3 cups corn kernels, 1 can drained black beans, 4 cups vegetable broth, 1 tsp smoked paprika, and 1/2 tsp dried thyme. Bring to a simmer and cook for 15 minutes.
4. Step 4: Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat.
5. Step 5: Use an immersion blender to puree half the soup until smooth, then return to the pot. Stir in 2 tbsp chopped cilantro before serving.